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HARVARD Citation
Ai, M. et al. (2020). Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food chemistry. p. . [Online].
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Ai, M. et al. (2020). Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition. Food chemistry. p. . [Online].